Lobster Pot Pie
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Experience comfort and luxury in every bite of this delectable homemade Lobster Pot Pie recipe. Succulent pieces of tender lobster meat, paired with mixed vegetables in a rich, creamy sauce, encased in a golden pastry crust.
Check out my homemade beef pot pie, everyone’s favorite skillet chicken pot pie, and this hearty, comforting turkey classic pot pie recipes too!
What are the origins of lobster pot pies?
Pot pies have a long history in European cuisine. The concept of enclosing savory fillings in a pastry crust dates back to medieval times, where pies were often used as a way to preserve and cook meats.
The combination of lobster and pot pie could have emerged as a way to elevate lobster into a hearty, comforting dish that brings together the elegance of seafood with the heartiness of traditional pies.
What you’ll need
Lobster Filling:
- Butter
- Yellow onion
- Flour
- Fish stock or clam juice
- Dried or fresh thyme, fresh tarragon, or your favorite herb
- Sea salt
- Ground pepper
- Heavy cream – or canned coconut milk for dairy-free
- One pound cooked lobster tails – 1.75 cups cooked lobster meat
- Frozen mixed vegetables
- Green onions
- Italian parsley
Pastry:
- 2 2/3 cups all-purpose flour – plus extra for dusting
- 1 teaspoon salt
- 1 cup unsalted butter – ice cold and cut into pieces
- 0.5 cup ice water – or more as needed
- Egg white
- Olive oil
- White pepper
- Lobster cookie cutter – optional
- Red food gel coloring – optional
- 9-inch pie plate
How to make Lobster Pot Pie
Lobster Filling:
Melt butter in a large sauté pan over medium heat.
Add onion and cook until onions are translucent, about 3 to 5 minutes.
Reduce to low heat, add the flour and continue cooking for 3 minutes, stirring occasionally.
Gradually whisk the stock into the flour mixture.
Add the thyme, salt and pepper, and simmer for 5 minutes. Sauce will begin to thicken.
Stir in the heavy cream, or coconut milk.
Remove from heat, add stir in the lobster, vegetables, parsley, and green onions. Adjust seasonings as needed and set aside.
Pastry:
Place flour, salt and butter into the bowl of a food processor, or in a bowl and use a pastry cutter.
Pulse/mix ingredients until they resemble a coarse meal.
Drizzle the cold water one tablespoon at a time over the mixture. Continue to pulse to combine until mixture holds together. It should be evenly moist, but not wet.
Turn the dough out onto a lightly floured surface. Divide into two balls, set one aside. Pat each ball down into a disk, wrap well with plastic wrap, and chill in the refrigerator for 20 minutes.
Preheat oven to 375° F.
Line a 9-inch x 2-inch pie dish with one pie crust, fill with lobster mixture, and top with second crust.
Crimp the edges together and brush with 1 egg white mixed with 1 tablespoon olive oil and 1/8 teaspoon of white pepper. Poke 5 or 6 holes in the top crust to vent.
Place the pot pie on a baking sheet to catch any potential spills.
Bake in preheated oven for 1 hour and 15 minutes, or until the top crust is golden brown and filling is bubbling.
Allow pot pie to cool for 30 to 60 minutes before serving, or the filling will be thin and not stay in place.
While the pot pie is resting, roll up the pie crust scraps and cut out using a lobster shaped cutter.
Mix red food coloring with the remaining egg wash and bake until golden brown.
Place lobster shape in the center of the pot pie and serve with tossed green salad, steamed asparagus, or roasted broccoli.
Recipe Tips
- This is the lobster cookie cutter that I used.
- I used olive oil instead of just using a whole egg to create the egg wash to avoid the yellow yolk having an effect on the “red” color.
- I did not want to buy live lobsters at $20 per pound and take them home…live, so I chose frozen lobster tails.
- Two 7 – 8 oz tails equaled 1.75 cups of chopped lobster meat, which was the perfect amount.
How to Boil Lobster Tails
Fill a large pot with water and add 1 – 2 tablespoons of salt. Bring to a boil.
Add the defrosted lobster tails. When water returns to a boil, reduce heat and simmer for 9 minutes. Add additional time for larger lobster tails.
Drain and allow to cool for 10 – 15 minutes.
Using kitchen sheers, cut a straight line up both sides of the the shell.
Very carefully remove the shell, CAUTION, it is sharp!
Cut into bite size pieces.
FAQs
Yes, you can prepare lobster pot pies in advance to save time and simplify meal preparation.
Prepare the filling and allow to cool completely.
Assemble the pies following the directions.
Freeze: If you’re planning to store the pot pies for an extended period, cover them tightly with plastic wrap and then aluminum foil. Label and date the pies before placing them in the freezer. Frozen lobster pot pies can be kept for a few months.
Refrigerate: If you plan to bake the pot pies within a day or two, cover them with plastic wrap and store them in the refrigerator. This method is suitable for short-term storage.
When you’re ready to bake, preheat the oven to the temperature specified in the recipe. If baking from frozen, you might need to increase the baking time slightly. Place the pot pie on a baking sheet to catch any potential spills. Bake until the crust is golden brown and the filling is heated through.
Allow the leftover lobster pot pie to cool down at room temperature for about 1-2 hours after baking. This helps prevent condensation buildup inside the container.
Cover tightly with plastic wrap or transfer it to an airtight container and place in the refrigerator.
To reheat: Cover pot pie with aluminum foil in a preheated oven 350° F.and bake for about 20-30 minutes or until the filling is heated through. To ensure the crust remains crispy, you can uncover the pie for the last 5-10 minutes of baking.
Wine Pairing Suggestions
- Chardonnay with notes of butter, vanilla, and tropical fruits compliment the creamy, luxurious flavors.
- Sauvignon Blanc – Its citrusy and herbal notes are a lighter and more refreshing option.
- Champagne or Prosecco – The effervescence of sparkling wines can help cleanse your palate between bites of the rich pot pie.
- Viognier – It’s floral aromas and flavors of stone fruits can complement the sweetness of lobster meat and the savory components of the pot pie.
More delicious seafood recipes
- Broiled Lobster Tails
- Squid Ink Pasta with Lobster Cream Sauce
- Crab Cake Filet Mignon
- Double Shrimp Pasta
- Wild Alaskan Crab Legs
- Creamy Seafood Chowder
- Salmon Oscar
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Enjoy!!
Lobster Pot Pie
Equipment
- 9 x 2-inch pie dish
Ingredients
Lobster Filling
- 1 stick unsalted butter
- 1 cup diced yellow onion
- 0.5 cup all-purpose flour
- 2.5 cups seafood stock
- 1 tablespoon dried thyme fresh tarragon, or your favorite herb
- 1 teaspoon fine sea salt
- .75 teaspoons freshly ground pepper
- 3 tablespoons heavy cream can substitute canned coconut milk, shake well before opening
- 1.75 cups cooked lobster meat two fresh lobster tails – 7-8oz each, cut into bite sized pieces
- 1 cup frozen mixed vegetables
- 1 bunch green onions minced, green and white parts, about 1/2 cup
- 0.5 cup fresh Italian parsley minced
Pastry
- 2 ⅔ cups all-purpose flour plus more for dusting
- 1 teaspoon sea salt
- 1 cup unsalted butter ice cold and cut into pieces
- 0.5 cup ice water or more as needed
Egg Wash
- 1 large egg white
- 1 tablespoon olive oil
- ⅛ teaspoon white pepper
Instructions
Lobster Filling
- Melt butter in a large sauté pan over medium heat. Add onion and cook until onions are translucent, about 3 to 5 minutes.
- Reduce to low heat, add the flour and continue cooking for 3 minutes, stirring occasionally. Slowly whisk the stock into the flour mixture.
- Add the thyme, salt and pepper, and simmer for 5 minutes. Sauce will begin to thicken. Stir in the heavy cream, or coconut milk.
- Remove from heat, add stir in the lobster, vegetables, parsley, and green onions. Adjust seasonings as needed and set aside.
Pastry Crust
- Place flour, salt and butter into the bowl of a food processor, or in a bowl and use a pastry cutter. Pulse/mix ingredients until they resemble a coarse meal.
- Drizzle the cold water one tablespoon at a time over the mixture. Continue to pulse to combine until mixture holds together. It should be evenly moist, but not wet.
- Turn the dough out onto a lightly floured surface. Divide into two balls, set one aside. Pat each ball down into a disk, wrap well with plastic wrap, and chill in the refrigerator for 20 minutes.
Assemble
- Preheat oven to 375° F.
- Line a 9-inch x 2-inch pie dish with one pie crust, fill with lobster mixture, and top with second crust.
- Crimp the edges together and brush with egg wash. Poke 5 or 6 holes in the top crust to vent. Place the pot pie on a baking sheet to catch any potential spills.
- Bake in preheated oven for 1 hour and 15 minutes, or until the top crust is golden brown and filling is bubbling.
- Allow pot pie to cool for 30 to 60 minutes before serving, or the filling will be thin and not stay in place.
Lobster "Cookie"
- While the pot pie is resting, roll up the pie crust scraps and cut out using a lobster shaped cutter. Mix red food coloring with the remaining egg wash and bake until golden brown.
- Place lobster shape in the center of the pot pie and serve with tossed green salad, steamed asparagus, or roasted broccoli.
Notes
- I did not want to buy live lobsters at $20 per pound and take them home…live, so I chose frozen lobster tails.
- Two 7 – 8 oz tails equaled 1.75 cups of chopped lobster meat, which was the perfect amount.
- Fill a large pot with water and add 1 – 2 tablespoons of salt. Bring to a boil.
- Add the defrosted lobster tails. When water returns to a boil, reduce heat and simmer for 9 minutes. Add additional time for larger lobster tails.
- Drain and allow to cool for 10 – 15 minutes.
- Using kitchen sheers, cut a straight line up both sides of the the shell.
- Very carefully remove the shell, CAUTION, it is sharp!
- Cut into bite sized pieces.
